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Jalapeño Bread Ingredients • 3 1/4 cups bread flour* (or up to ½ cup more if needed) 393 grams • 1 teaspoon salt 8 grams • 1 teaspoon instant yeast** 5 grams • 2 jalapeno peppers 55-65 grams each • 1 teaspoon minced garlic 7 grams • 2 cups shredded sharp cheddar cheese*** 184 grams • 1 1/3 cups warm water about 95-100ºF Instructions Make the dough: • In a large mixing bowl, whisk together the flour and salt. • Add in the yeast and whisk again. • Finely dice 1 jalapeno pepper. • Add the diced pepper, minced garlic and shredded cheese to the flour mixture. Mix until combined. • Stir in water, mixing thoroughly until you have a smooth uniform dough. The dough will be sticky, but that’s what you want. If it isn't coming together in a ball, add up to 1/2 cup more flour, but the dough should be sticky to the touch. • Cover tightly with plastic wrap and let sit at room temperature for 4-6 hours, or until the dough has risen to nearly double the size.**** • Use a rubber spatula to fold the dough together several times. Form into a ball. Cover and allow the dough to rest for another 30-60 minutes while the oven is preheating. Bake the bread: • Preheat the oven to 450ºF. • Use a rubber spatula to scrape dough onto a piece of parchment paper. • Press sliced jalapeno peppers into the top of the dough ball. • Place the dough ball (with parchment paper) into a Dutch oven. Place the Dutch oven cover on. • Turn the oven down to 425º Fahrenheit. Then bake the bread in the covered Dutch oven for 30 minutes. • Remove the lid, remove the parchment paper with loaf on it and place it right on the oven rack. Continue to bake for another 10 minutes or until the bread is golden brown. • Allow the bread to rest for at least 10 minutes before slicing and serving @FoodAndRecipesWithCherokee